Recipes - Korean

Kimchi and Soft Silken Tofu Soup
10 Spicy Asian Recipes


This Korean Kimchi soup is a spicy yet warming drink! The fiery kimchi infuses the soft silken tofu with deep flavours and spices. Try kimchi and soft silken tofu soup recipe simple and quick Korean recipe!
Cooking Time: 15mins - 30mins
Serves:3 to 4
Total time: 15mins - 30mins
Course: Soup
Cook Method: Boil
Cuisine: Korean









Ingredients:

2 tbsp vegetable oil
80g beef sirloin or boneless pork ribs (thinly sliced)
½ large onion (thinly sliced)
1–2 tsp (minced garlic)
1 pkt Obap Kimchi Fried Rice
600ml water
250g silken tofu (cubed)
2–4 tsp ground red pepper
1 tbsp Lee Kum Kee Premium Soy Sauce
1–2 tsp sugar
1 leek (diagonally sliced)
2 spring onions (sectioned)
1 red or green chilli (sliced)




Steps:
  1. Heat the oil in a pot and stir-fry the meat until it changes colour. Add the onion, garlic, kimchi sauce and stir-fry for 2-3 mins. Add the water and bring to the boil, then reduce the heat and simmer for 8 mins.
  2. Add the tofu, red pepper, soy sauce, sugar and leek. Return the soup to a boil and cook for 2 mins, then sprinkle the spring onions and sliced chilli.
  3. Serve hot with rice.

 

 


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Kimchi and Soft Silken Tofu Soup

Kimchi and Soft Silken Tofu Soup

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This Korean Kimchi soup is a spicy yet warming drink! The fiery kimchi infuses the soft silken tofu with deep flavours and spices. Try kimchi and soft silken tofu soup recipe simple and quick Korean recipe!

Cooking Time: 15mins - 30mins
Serves: 3 to 4
Total time: 15mins - 30mins
Course: Soup
Cook Method: Boil
Cuisine: Korean
Ingredients

2 tbsp vegetable oil
80g beef sirloin or boneless pork ribs (thinly sliced)
½ large onion (thinly sliced)
1–2 tsp (minced garlic)
1 pkt Obap Kimchi Fried Rice
600ml water
250g silken tofu (cubed)
2–4 tsp ground red pepper
1 tbsp Lee Kum Kee Premium Soy Sauce
1–2 tsp sugar
1 leek (diagonally sliced)
2 spring onions (sectioned)
1 red or green chilli (sliced)

Instructions
  1. Heat the oil in a pot and stir-fry the meat until it changes colour. Add the onion, garlic, kimchi sauce and stir-fry for 2-3 mins. Add the water and bring to the boil, then reduce the heat and simmer for 8 mins.
  2. Add the tofu, red pepper, soy sauce, sugar and leek. Return the soup to a boil and cook for 2 mins, then sprinkle the spring onions and sliced chilli.
  3. Serve hot with rice.

 

 

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